Flavors of caramel popcorn, texture of crispy popped rice, nutrients and health benefits of amaranth, wrapped up in rich and complex dark chocolate.
“Popping” seeds such as amaranth and corn are an ancestral preparation in Central and South America. Amaranth, in particular, is a superfood rich in both protein and history. In pre-hispanic times, it was used for rituals and relied upon for subsistence. Its cultivation was outlawed by the Spanish, but today amaranth is slowly making its way back to the plate. In this rendition, Amaranth seeds are popped and toasted, then wrapped in caramel, cut into small cubes, and covered with cacao butter.
TASTING: crisp caramel popcorn, nutty roasted chocolate
PAIRING: bourbon, cognac, brown ales
CACAO ORIGIN: Piedra de Plata, Manabi – Ecuador
MADE IN QUITO, ECUADOR
INGREDIENTS: Dark chocolate (65% heirloom cacao, 35% cane sugar), cane sugar, popped amaranth, cacao butter, sea salt